Effects of Cultivating Conditions during Fruit Enlargement on the Browning of Cucumber Fruit during Transportation

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  • Ohkawa Hiroshi
    Anjo Research and Experiment Station, Aichi Agricultural Research Center
  • Ootake Yoshisato
    Anjo Research and Experiment Station, Aichi Agricultural Research Center
  • Sugahara Shinji
    Anjo Research and Experiment Station, Aichi Agricultural Research Center

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Other Title
  • 流通過程で見られるキュウリ果肉褐変症に及ぼす果実肥大期の栽培条件の影響
  • 栽培管理・作型 流通過程で見られるキュウリ果肉褐変症に及ぼす果実肥大期の栽培条件の影響
  • サイバイ カンリ サクガタ リュウツウ カテイ デ ミラレル キュウリ カニク カッペンショウ ニ オヨボス カジツ ヒダイキ ノ サイバイ ジョウケン ノ エイキョウ

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The effects of cultivating conditions during fruit enlargement on the browning of cucumber fruit were examined in fruit preserved at about 10°C during transportation. Conditions that increased the browning rate of the fruit were as follows: A higher rate occurred in spring and early summer than winter. A higher minimum temperature in the greenhouse also promoted the rate. Fine weather before the harvest caused a higher rate than either wet (snowy) or cloudy weather. Fruits harvested at 100 g demonstrated the highest rate, while that of fruits over 200 g was low. These results suggested that rapid enlargement of fruit is apt to promote browning when the fruit is preserved at 10°C after harvesting.<br>

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